[Mike Nolan]

Here's the key section:

Meanwhile, restrictions on cane-sugar imports into the EU will remain. The combination could squeeze importers like Tate & Lyle Sugars, whose London refinery has been turning cane sugar into sweetener for 138 years.

“The clock’s ticking for us,” said Gerald Mason, a vice president of Tate & Lyle as he watched a crane unload a 35,000-ton shipment of sugar. “We are not going to be competitive after 2017 unless the regulation is changed.”

• This reply was modified 8 years, 6 months ago by Mike Nolan.

[Mike Nolan]

I wasn't sure if that link would work, good to know what works and what doesn't. I was half-way expecting that WSJ story to morph into the Brexit issue when they brought up Tate & Lyle.

Taxing to discourage consumption has a mixed track record. Some folks think it worked well for smoking, but some states have become dependent on those taxes and are seeing declines in tobacco taxes affecting their state budgets.

The soda tax hasn't appeared to work as well where it's been used, and it's unlikely that they'll be able to raise the taxes to the point where demand becomes truly elastic--restaurants make huge profits on soft drinks, too.

The shopping center nearest us just got a 1% increase on sales tax (on everything except food, I think) so they can help pay for Scheels to build a huge new store, complete with a Ferris Wheel inside and put up a parking garage where the current Scheels (not small) is. :sigh:

Best line I read all weekend: How can you tell macroeconomists have a sense of humor? They use decimal points.

• This reply was modified 8 years, 6 months ago by Mike Nolan.
• This reply was modified 8 years, 6 months ago by Mike Nolan.

[Mike Nolan]

Is your 12 x 4 pan measured on the top or the bottom?

Several people make a metal 12 x 4 1/2 pan:

Wilton:
Wilton Recipe-Right-Piece-Long

Here's one made with carbon steel:
Carbon Steel Long Loaf Pan

And a NorPro one:
NorPro Loaf Pan

King Arthur still has the stoneware 12x4 tea loaf pan:
Tea Loaf Pan

Fantes has a loaf pan designed for angel food cakes, 16 x 4:
Angel Loaf Pan

• This reply was modified 8 years, 6 months ago by Mike Nolan.
• This reply was modified 8 years, 6 months ago by Mike Nolan.
• This reply was modified 8 years, 6 months ago by Mike Nolan.
• This reply was modified 8 years, 6 months ago by Mike Nolan.

[Mike Nolan]

If someone's still looking for four-strap pans, several of the restaurant supply sites have them (webstaurant.com, etc)

[Mike Nolan]

When I was growing up, we had a 'clubhouse' in a building that was full of old bakery equipment. There were lots of 3-strap, 4-strap, even 8 strap (2x4) bread pans, racks, sheet pans, etc. I've wondered if they're still there. and what shape they're in. (The grocery store that the bakery outbuilding was behind closed many years ago, but nobody ever cleaned it out to open something else in that space.)

[Mike Nolan]

Not a new recipe, but I made chicken mirepoix for supper tonight, and I think I hit on a good balance of herbs, some basil and some celery seed.

I use skinned bone-in breasts, because my wife won't eat chicken skin, so I've been experimenting with ways to keep the surface of the breasts from getting too dry. Tonight I tried covering the breasts with cabbage leaves (or as my wife put it--edible cellophane.) I'm not sure if they added much flavor, and they dried out too much to be eaten, but they did seem to keep the breasts themselves from drying out. I'll have to try that again.

[Mike Nolan]

It's called a four-strap pan, and various sizes of them, many sized for commercial ovens and thus too big for most home ovens, are often used in commercial bakeries.

I'm not sure what the holes are for, they may help the bread come out.

• This reply was modified 8 years, 6 months ago by Mike Nolan.
• This reply was modified 8 years, 6 months ago by Mike Nolan.

[Mike Nolan]

Yum, cheese 'crackers'. I introduced our granddaughter to them at Christmas, she thought they were marvelous!

[Mike Nolan]

Did they look anything like this:

Frico Caldo

[Mike Nolan]

BakerAunt, I'm looking forward to your weekly 'what did you bake' thread because we need to start talking about baking here! 🙂

[Mike Nolan]

Your orange cake looks great! You aren't actually abandoning the Cubbies in a year when they might just make history??

• This reply was modified 8 years, 6 months ago by Mike Nolan.

[Mike Nolan]

DL, it took me a while to figure it out, too. You do have to sign up for an account at wordpress.com first. (It's free.) It attaches to your email address, so you have to be using the same email address on both sites.

I'm still not sure what's causing it to be turned into a round shape, I know it's not stored that way at Gravatar.

I'm still looking at packages to support locally stored images here, but there are permissions issues to work out. Gravatar seems to be the coming trend, though, especially for those who want to use the same avatar across the Net.

[Mike Nolan]

Checking to see if pictures work:

[Mike Nolan]

I think the structure for the forum package I'm using is OK, but the layout needs serious tweaking to make it easier to find new posts. Right now, it's kind of clumsy to use, and that may slows folk down.

I like the fact that we can do some formatting
here. Color would be nice, though.

• This reply was modified 8 years, 6 months ago by Mike Nolan.
• This reply was modified 8 years, 6 months ago by Mike Nolan.
• This reply was modified 8 years, 6 months ago by Mike Nolan.

[Mike Nolan]

You're quite welcome, I know I'd miss everyone, too. I hope a lot of the BC-ers come over. But the real key to maintaining and building a viable online community will be to bring in newcomers. That'll take some promotion work on my part.

[Author]

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